Not a Paleo or Keto recipe, but one of the healthier gluten free ones (compared to buying pitas in the store). Serve with pork gyros (lamb is Middle Eastern, pork is Greek), fries, tzatziki and slices of tomatoes and onion. Wrap all that together and enjoy. Just as a note, whatever recipe you follow for gyros, make sure you also add the spice sumac. There’s no authentic Greek gyros without it.
I was very happy to see the GF pitas holding together and not cracking!
* 240 ml milk, slightly warm (105-110 F)
* 1 teaspoon honey or sugar
* 2 tbspoons olive oil
* 2 tspoons active dry yeast
* 1 tbspoons psyllium husk
* 1/2 tspoon xanthan gum
* 270 gr Gluten Free blend (see below)
* 1 teaspoon salt
* 1 teaspoon fresh thyme, only the leaves
* A little sprayed avocado or olive oil, for frying
GF flour blend:
* 80 gr brown rice flour
* 50 gr potato starch
* 50 gr white rice flour
* 40 gr tapioca flour
* 30 gr unflavored whey protein (from Amazon)
* 20 gr powdered, dry egg whites (from Amazon)
Note: If you live in the US, replace the two rice flours, potato starch and tapioca flour with an equal amount of the Trader Joe’s Gluten Free flour.
1. Whisk well the wet ingredients and leave aside for 5-10 minutes. Make sure there are no lumps are present.
2. Whisk well the flour blend, salt and thyme.
3. Combine well the wet and dry ingredients, adding the dry blend little by little. Work the dough well for 3-4 minutes, until it’s not very sticky anymore. There might be some leftover flour mix, that’s ok.
4. Cover, and place the dough in your oven, or any place that’s a bit dark (yeast likes warm-ish and dark environments).
5. When the dough has doubled in size (about 45 mins to 1:15 hours), it’s ready. Cut it in 5 equal portions, and using a rolling pin, spread each portion at 1/4 inches thick. Sprinkle some of the (possibly leftover) flour mix to make sure it doesn’t stick to your rolling pin.
6. In a large non-stick pan spray a bit of oil, and set it to heat in low to medium heat (on my electric stove, the perfect temperature is 3.5, out of 10). Place your pita bread in it, and when it starts bubbling a bit, it’s time to turn it. It usually takes 4-5 minutes per pita to cook through. Enjoy them warm!
7. For leftovers, you can freeze them, or you can eat them the next day by microwaving them for 10-20 seconds (in fact, that should make them even more pliable to form a wrap).